USDA'S MEAT AND POULTRY HOTLINE -- MORE THAN 1 MILLION SERVED

                                              Release No. 0611.96

                                      Johna Pierce (202) 720-4623
                                      Bessie Berry (202) 720-5604

     WASHINGTON, Nov. 20, 1996--From novice cooks wondering how long to
roast a chicken to more experienced bakers unsure about what kind of
cutting board to use, the home economists on the U.S. Department of
Agriculture's Meat and Poultry Hotline have heard it all -- one million
times.

     This month, the Hotline answered its one-millionth call, a milestone for
the toll-free service providing food safety information to consumers.

     "Since its beginning in 1985, the Hotline has provided cooks across the
country with help providing meals -- safely -- for their families," said
Agriculture Secretary Dan Glickman. "The Hotline's experts  answer questions
about food safety -- how long to roast poultry, how to cook hamburgers, how to
use a meat thermometer.  The Hotline is a vital part of USDA's consumer food
safety education efforts and this one-millionth call is a milestone that
celebrates these efforts and honors the talented, dedicated staff."

     Calls to Hotline have changed through the years, according to Susan
Conley,  Food Safety and Inspection Service's Education and Communications
Staff  Director.  Conley, one of the first home economists answering calls
when the Hotline was established in 1985, said that in the mid-eighties, calls
were more general in nature concerning safe handling of food.  Today, kitchen
sanitation is a frequent topic with callers more familiar with specific
foodborne bacteria and technology.

     "It is fitting that the millionth call was received by the Hotline in
November," said Bessie Berry, manager of  the Hotline. "Over the years,
Thanksgiving holiday food preparation has sparked many food safety questions,
with more than 20 percent of the year's calls coming in November."

     Berry also noted that during this month, consumer questions focus on the
basics -- safe thawing, stuffing and cooking of turkeys. The Hotline staff of
home economists, dietitians, and food technologists stress the use of cooking
thermometers to ensure safe and thorough cooking.

     The Meat and Poultry Hotline operates year-round, Monday-Friday from 10
am to 4 pm, Eastern Time, when food safety specialists are available to take
calls regarding safe storage, handling, and preparation of meat, poultry, and
eggs.  The Hotline staff also handle caller's last minute concerns on
Thanksgiving Day from 8 am to 2 pm ET.  Recorded messages on a wide variety of
food safety topics are available 24 hours a day.

     The toll-free number is 1-800-535-4555, except in the metropolitan
Washington, D.C. area, where the number is 202-720-3333.  The Hotline is also
TDD-accessible.

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